Chicken, Tomato and Mushroom Salad

Any time is a good time for a salad. Especially if it is a chicken salad loaded with protein, in a great combination with tomatoes and mushrooms.

This salad can be an entry on its own or a side to another dish.

I used boiled chicken for this one, however leftover rotisserie chicken or turkey will work here as well.

If you want to go lighter on calories with this recipe, use light mayo, or a combination of yogurt and mustard.

Ingredients:

Chicken breast meat, 2 halves

1/2lb of portobello mushrooms

1 onion

1 cup of shredded cheese (italian blend works great)

2-3 tomatoes

Fresh parsley and/or cilantro

Ground black pepper to taste

Salt to taste

Mayo

Oil

How to prepare, step-by-step:

Prepare ingredients: Chicken, Tomato and Mushroom Salad: Step 1

Boil chicken, for that: fill cooking pot with water, salt to taste and bring to boil, then add chicken in and cook for 15 mins; turn heat off and let chicken to cool down to room temperature while in the water; then take it out: Chicken, Tomato and Mushroom Salad: Step 2

Warm up skillet with a bit of oil, peel and dice onion, fry onions until until lightly colored, stir from time to time: Chicken, Tomato and Mushroom Salad: Step 3

While onions are cooking, clean and dice mushrooms; add mushrooms to the skillet: Chicken, Tomato and Mushroom Salad: Step 4

And fry until juices produced by mushrooms evaporate (continue stirring), once ready remove skillet from the heat and let mushrooms to cool down: Chicken, Tomato and Mushroom Salad: Step 5